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Friday, January 22, 2010

Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday

Portobello Parm before and after baking.

From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

I have a deep love for portobello mushrooms and they are probably the thing I most experiment with. My Portobello Fajitas are standard fare when I go camping. But, I have never thought to use them in this way. Since I love eggplant parm, I know I will love this just as much, if not more. Thanks!

I have made this a couple times - I must say, it was delicious. I myself used full-fat products and eggs, because those are my preference, but I'm sure it's great with low-fat products and egg substitute also. Thanks so much for sharing!

Made these tonight, following recipe exactly, and while it was good my daughter and I really couldn't finish our portion as they were too salty. I don't thinknit was the salt in the recipe but rather the salt in the Parmesan cheese, so next time when it is time to put the extra Parma on the mushrooms I will cut back on that amount. thank you!

Hi there Mary! I seen this one pinned and so happy to see it was from a blogger I know. Great recipe and perfect for my weekend menu. Thanks for the inspiration. Wishing you a happy holiday. Take care, BAM

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